Spatchcock
Encyclopedia
A spatchcock, otherwise known as "spattlecock", is poultry or game that is prepared for roasting or grilling by removing the backbone and sternum
of the bird and flattening it out before cooking.
To remove the backbone and flatten a bird out is to butterfly
the bird. Spatchcock is the traditional word for the French term "poussin", a juvenile chicken. Spatchcock were generally butterflied in preparation for faster more succulent flame cooking rather than slow roasting, hence the English confusion.
In Australia, a Spatchcock refers to a small chicken such as a poussin
.
Sternum
The sternum or breastbone is a long flat bony plate shaped like a capital "T" located anteriorly to the heart in the center of the thorax...
of the bird and flattening it out before cooking.
To remove the backbone and flatten a bird out is to butterfly
Butterflying
Butterflying is a cutting technique used by butchers to transform a thick, compact piece of meat into a thinner, larger one. The piece of meat to be cut is laid out flat on a cutting board and cut in half parallel to the board from one side almost all the way to the other. A small "hinge" is left...
the bird. Spatchcock is the traditional word for the French term "poussin", a juvenile chicken. Spatchcock were generally butterflied in preparation for faster more succulent flame cooking rather than slow roasting, hence the English confusion.
In Australia, a Spatchcock refers to a small chicken such as a poussin
Poussin (chicken)
In Commonwealth countries, poussin is a butcher's term for a young chicken, less than 28 days old at slaughter and usually weighing 400-450 grammes but not above 750g...
.